现代食品科技2017，Vol.33Issue(8)：248-253,6.DOI:10.13982/j.mfst.1673-9078.2017.8.036
温度补偿处理和低温贮藏对绿茶保鲜效果的影响
Effect of Temperature Compensation Treatment and Low-temperature Storage on the Preservation of Green Tea
摘要
Abstract
Using West Lake Longjing tea as the raw material,a total of six treatments combining three different storage temperatures (-20 ℃,-5 ℃,and 4 ℃) with or without temperature compensation were carried out,and samples were collected for analysis after 3,6,and 12months of storage,respectively.The contents of moisture,polyphenols,amino acids,chlorophyll,vitamin C,and other components in the samples were measured,and sensory evaluation tests were performed to study the effects of temperature compensation treatment,storage temperature,and time on the preservation of green tea.Consequently,with increasing storage time,the moisture content of tea increased gradually,where that of the sample treated with temperature compensation was significantly lower than that of the sample without this treatment,but the differences among different storage temperatures were not significant.The polyphenol,total chlorophyll,chlorophyll a,and vitamin C contents decreased gradually;the amino acids first increased and then decreased in amount;and the chlorophyll b level was relatively stable.Differences among different storage temperatures were not significant,and the temperature compensation process could significantly reduce the loss of the above quality substances.Without temperature compensation,the sensory scores of green tea decreased gradually with increasing storage time.However,combined with temperature compensation,the three temperatures could effectively retain the original quality of the tea,where the total sensory scores were all above 83.00 points after 12 months of storage.The three low-temperature treatments alone did not affect the preservation of green tea significantly.Therefore,4 ℃ storage with temperature compensation was concluded to be the most conducive to the preservation of green tea.关键词
温度补偿/绿茶/保鲜/茶多酚/叶绿素Key words
temperature compensation/green tea/preservation/polyphenol/chlorophyll引用本文复制引用
滑金杰,袁海波,江用文,董春旺,俸春红,邓余良..温度补偿处理和低温贮藏对绿茶保鲜效果的影响[J].现代食品科技,2017,33(8):248-253,6.基金项目
中国农业科学院科技创新工程(CAAS-ASTIP-TRICAAS) （CAAS-ASTIP-TRICAAS）
国家茶叶产业技术体系红茶加工岗位(CARS-23) （CARS-23）
浙江省“三农五方”科技协作计划(SN2014017) （SN2014017）
